Preparation

Preheat oven to 400° F. Line 12 muffin cups with paper liners and set aside. In large bowl, combine all purpose flour, whole wheat flour, brown sugar, ground oatmeal, cinnamon, baking powder and salt, and mix well. In small bowl, combine oatmeal, egg, butter and vegetable oil and mix well. Add to dry ingredients and stir just until combined. Fold in raspberries. Spoon batter into prepared muffin cups. Bake muffins for 18 to 23 minutes, or until they are set and golden brown. Let stand for 5 minutes, then remove from muffin cups and cool on wire rack. Serve warm.